Paleo Asian Quinoa Chicken Bowl
By: Beth Graham
Published: Wednesday, August 21, 2013 - 6:43am

Ingredients




Marinade:
3 tablespoons tamari (or soy sauce)
2 tablespoons raw organic honey
1 tablespoon olive oil
Juice and zest of one lime
3 garlic cloves, peeled
1 inch cube fresh ginger
2 tablespoons Sriracha sauce
3 boneless, skinless chicken breasts, cut into 1-inch chunks
3/4 cup quinoa
1 tsp sesame oil
1 tsp of chili oil
1 red bell pepper, sliced thin
1 cup shredded napa cabbage (use a food processor)
1 carrot, shredded
1 cup shelled edamame
1/2 cup green onions, diced
For the dressing:
1/4 cup cashew butter
1/3 cup tamari
1 tbsp raw honey
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tsp fresh grated ginger
2 cloves garlic, minced
Juice from 1 lime
Cilantro
Chopped cashews

Preparation

1 Make the marinade a day ahead so the chicken can marinate longer. Mix all ingredients a food processor or blender, add chicken and marinade in a Ziploc bag and store in the refrigerator up to 24 hours. 2 Make the quinoa: Put 1 ½ cups of water in a small pan and add the quinoa. Bring to a boil. Reduce to simmer, cover and let sit for 15 minutes til all the water is absorbed. Remove from heat, put in a big bowl to cool and toss it with 1 tsp sesame oil and 1 tsp of chili oil. 3 Chop remaining ingredients. Add to quinoa. 4 Mix dressing ingredients and add to the quinoa and veggies. I served it at room temperature with the chicken on top and garnished with cilantro and chopped cashews.

About

OMG! This could be my new favorite meal. I had put chicken in the refrigerator to marinade overnight thinking I’d thread it on skewers and grill it. But when the afternoon rolled around, I really wasn’t in the mood for it. I had been wanting to experiment with quinoa (a seed, not a grain, so technically it’s Paleo) and decided to try a one-dish chicken quinoa bowl.
Yeah, I do eat a lot of Asian food. Italian meals used to be my go-to, but Asian is easier to make healthy.